What you have above is the magnitude of the angular velocity (which I am assuming is expressed in radians). $$ \vert \omega \vert = \frac{d \theta}{dt} \mbox{rad} \space s^{-1} $$. Often people leave out the radian, since it's just a number. The radian is engineering-dimensionless.50. Well, the key difference here is that one is a vector quantity while the other is a scalar. If your angle is measured in radians then angular frequency $\omega$ is given by. $$ \omega = 2 \pi f \space \mbox{(rad)} s^{-1} $$.
You'll notice that soaked walnuts do not have that astringent, mouth-puckering taste to them. This is because when soaking walnuts, the tannins are rinsed away, leaving behind a softer, more buttery nut. The soak water from nuts and seeds should always be discarded and never used as water in a recipe.any raw foodists will keep a variety of nuts and seeds soaking in their refrigerators at all times to have handy. If you do this, you'll want to change the soak water every couple of days so that the food doesn't spoil.
7. Soak nuts according to the density of the type of nut. The harder a nut is, the longer it will need to soak. 1  Soak almonds for 8 to 12 hours. 2  Soak cashews for 2 to 3 hours. 3  Soak flax seeds for 6 hours.4  Soak garbanzo beans for 12 to 48 hours.5  Soak walnuts for 4 hours.rain, rinse and replenish the water in the bowl. Every 3 to 4 hours, the water in the bowl should be refreshed. The water in the bowl contains all the enzymes, acids and byproducts you are trying to remove from the nuts by soaking them.